Ingredients
| Name | Amount (Metric / US) |
|---|---|
| MILK | 488 ml / 2 cups |
| HEAVY CREAM | 595 ml / 2.50 cups |
| GRANULATED SUGAR | 200 g / 1 cup |
| CINNAMON | 0.50 Tbsps |
| NUTMEG | 0.50 Tbsps |
| GROUND GINGER | 1 tsp |
| CINNAMON STICK | 1 |
| KOSHER SALT | 0.50 tsps |
| EGG YOLKS | 8 large |
| PUMPKIN PUREE | 637.86 g / 22.50 oz |
| VANILLA | 0.50 Tbsps |
| ALL PURPOSE FLOUR | 250 g / 2 cups |
| BAKING SODA | 1.50 tsps |
| GROUND CINNAMON | 2 tsps |
| GROUND GINGER | 2 tsps |
| GROUND NUTMEG | 1 tsp |
| GROUND PEPPER | 0.13 tsps |
| BUTTER | 11 Tbsps |
| GRANULATED SUGAR | 133.33 g / 0.67 cups |
| VANILLA EXTRACT | 1 tsp |
| MOLASSES | 84.25 ml / 0.25 cups |
| EGG | 1 large |
Ginger Snap and Pumpkin Ice Cream Sandwiches
If you want to add more lacto ovo vegetarian recipes to your recipe box, Ginger Snap and Pumpkin Ice Cream Sandwiches might be a recipe you should try. This dessert has 335 calories, 5g of protein, and 20g of fat per serving. This recipe serves 20. For 76 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Foodista requires vanilla, heavy cream, butter, and all purpose flour. It will be a hit at your Summer event. This recipe is liked by 2 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Ginger Snap and Pumpkin Ice Cream Sandwiches, Chewy Ginger Snap Pumpkin-Salted Caramel Ice Cream Sandwiches with Heath Bar Bits, and Chewy Ginger Snap Pumpkin-Salted Caramel Ice Cream Sandwiches with Heath Bar Bits.
Instructions
In a medium saucepan over medium heat, combine the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg and salt. Heat the mixture until steaming and it begins to foam. Remove from the heat. In a small bowl, whisk the egg yolks until pale yellow. Gradually whisk in one cup of the warm cream mixture, whisking constantly. Pour the yolks and cream mixture back into the saucepan and cook over low heat, stirring constantly being sure to scrape the bottom and sides of the pan. Continue cooking until the mixture thickens and coats the back of a spoon. Place some ice and water into a large bowl and place a smaller bowl inside. Pour the cream mixture through a mesh strainer into the bowl. Stir in the pumpkin and vanilla, add the cinnamon stick back to the mixture. Chill thoroughly, preferably overnight. Pour the mixture into the freezer can of an electric ice cream maker and freeze according to the manufacturers instructions. In a small bowl, whisk together the dry ingredients. In the bowl of an electric mixer, beat the butter untill soft. Add the sugar and continue beating until smooth and creamy. Stop the mixer occassionally to scrape down the sides of the bowl. Stir in the vanilla, molasses and egg, combine thoroughly. Mix in the dry ingredients gradually until the dough is smooth. Turn the dough out onto a lightly floured surface and divide in half. Roll each half until its about 2 inches around, like a log. Wrap each log in plastic wrap and then roll them lightly to smooth them out. Refrigerate or freeze until firm. Preheat the oven to 350 degrees and line two baking sheets with parchment. Slice the dough into 1/4 inch rounds with a serrated knift being careful to keep their shape. Place the rounds on the baking sheet and sprinkle with granulated or course sugar. Bake for 10-13 minutes, rotating the pans halfway through the baking time. Let the cookies cool in the pan for about 2 minutes and then transfer to a wire cooling rack. Dough can be refrigertaed for up to five days or frozen for up to three months. Baked cookies can be stored in an air-tight container for approximately a week. To assemble the sandwiches: (Im sure this is a no-brainer, but.you never know.) Thaw the ice cream until soft enough to scoop. Because of the high water content from the pumpkin puree it tends to freeze very firmly. Take one scoop of ice cream and place on top of one gingersnap, using a second cookie place on top of the ice cream and gently press down.
Cream Sherry, Alcoholic Drink, and Ingredient are my top picks for Ice Cream Sandwiches. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
